Turn the spicy up a notch with this easy to prepare and preserve meal! There's nothing like a bowl of comforting soup to welcome the crisp fall weather. This Crock-Pot Green Enchilada Chicken Soup is a taste of warmth and zesty goodness in every spoonful.
Ingredients
- 6 Boneless Skinless Chicken Thighs Diced
- 2 White Beans Canned 15 oz, drained and rinsed
- 28 oz can Green Enchilada Sauce
- 4 oz Salsa Verde
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Heavy Whipping Cream
- 2 cups Shredded Monterey Jack Cheese
- 8 oz cream cheese diced into small pieces
- 3 cups Chicken Broth
- 1 Tablespoon Cornstarch
Toppings:
* 1 avocado sliced
* 1 bunch cilantro chopped
* 1 cup sour cream
INSTRUCTIONS
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Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot.
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Cover and cook on low for 5-6 hours or on high for 3 hours.
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Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.
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Cover and cook until the cheese has melted (30 minutes to 1 hour).
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Serve topped with the sour cream, avocado slices and cilantro.
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Enjoy!
FREEZE-DRYING INSTRUCTIONS
- Pour soup evenly on trays lined with silicone mats. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
TO RECONSTITUTE
Add recommended amount of hot water to soup. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.
